Phyllo Egg Cups with Spinach & White Cheddar will be that amazing favorite Sunday morning Brunch item combining phyllo dough, sunny side up eggs, spinach and white cheddar cheese guaranteed to make everyone in your family think you truly slaved in the kitchen for them, when in reality all it took was a bit of patience on your part and minimal ingredients.
I love a great Sunday brunch menu item, especially one that’s fairly simple and easy and packed with layers of nutritional value, yet still wows the family into thinking you really outdid yourself. The clean up is so minimal and easy it’s almost ridiculous. The other morning, I was unusually hungry for a late breakfast and only had a few things in the refrigerator that seemed to make sense together Eggs being one of them, half of a block of white cheddar, and odd and end vegetables in the vegetable drawer. I was thinking good grief, please do not let this become another omelet meal for the love of life, no, please! I just can not eat one more omelet out of breakfast desperation and minimal ingredients.
So, of course, the sulking began to take place, as I took the ingredients out in an annoyed manner until I remembered in an exciting way I have phyllo dough I need to use. Thus began my morning journey of Phyllo Egg Cups with Spinach & White Cheddar. This was my first run with the recipe so the images are literally simple images, but trust me this is a keeper recipe so I decided I am sharing the 1st run of these delicious delights we had for brunch.
Phyllo Egg Cups with Spinach & White Cheddar are so super easy to make you can almost sleepwalk through the process of making this delicious breakfast, combining delicate buttery phyllo dough, sunny side up eggs, spinach, and white sharp cheddar cheese
Ingredients Phyllo Egg Cups with Spinach & White Cheddar
- 1 roll of Phyllo dough, thawed, will need 8 layers of dough for the recipe
- 1/2 of a stick of unsalted butter melted
- 2 cups of fresh spinach, chopped and lightly packed
- 1 and 1/2 of a cup of shredded white cheddar
- 6 grape tomatoes halved
- 6 eggs
- Kosher salt, to taste
- Fresh ground pepper, to taste
- 1 roll Phyllo dough thawed, will need 8 layers of dough for the recipe
- 1/2 stick Unsalted butter melted
- 2 cups Fresh spinach chopped and lightly packed
- 1 ½ cups Shredded white cheddar
- 6 Grape tomatoes halved
- 6 large Eggs
- Kosher salt to own taste
- Freshly ground pepper to own taste
Defrost the phyllo dough in the fridge, not on the kitchen counter. This prevents condensation from forming and making the outer layers of phyllo gummy. The dough can take a few hours to thaw sufficiently to work with
Melt 1/2 of a stick of unsalted butter on stovetop or microwave oven if preferred.
Preheat oven to 350 degrees Fahrenheit.
Once phyllo dough has completely defrosted place a single layer of wax paper on the counter, large enough for the phyllo dough to comfortably rest on wax paper (9 in x 14 in)
Brush each layer of phyllo dough with a thin layer of melted butter on at a time, continuously stacking next layer on top of last till all layers have been coated for a total of 8 layers of dough. Reserve remaining dough for another recipe or double the batch if desired.
Utilizing a sharp knife cut the phyllo dough stack (8 layers high) into 6 even squares, place each stack of dough in a large 6 slot muffin pan that has been sprayed with cooking spray or brushed with a light coat of butter to prevent sticking. Fold edges in towards the center and carefully smooth to make phyllo cup.
Divide 2 cups of chopped spinach among the 6 phyllo cups and lightly press the layer of spinach down.
Divide 1 and 1/2 cups of shredded white cheddar among the 6 phyllo cups and lightly press cheese layer down.
Slice 6 grape tomatoes in half, and place 2 halves in each phyllo cup.
Carefully crack 1 egg each into each Phyllo cup and season with kosher salt and freshly ground pepper to own taste.
Bake in a preheated 350 degree Fahrenheit oven for about 10-12 minutes or till egg whites is cooked through to your taste.
Remove from oven and place on a heatproof area, let cool for about 2 minutes before removing cups easily with a tablespoon careful not to break them.
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